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Lamb Kofta Curry with Mint Yoghurt is a vibrant dish that brings together juicy spiced meatballs and a rich, aromatic sauce balanced by a cool mint yoghurt swirl. This is the meal I turn to when I want to impress guests but not spend the whole evening in the kitchen. Each time I make it, the kitchen smells incredible and there are never any leftovers.
This recipe came to my table one chilly evening after a friend from Mumbai challenged me to “up my curry game.” Ever since, my family craves the gentle warmth and fragrant sauce especially on cozy weekends.
Ingredients
- Lamb mince: Rich flavor and leaner cut keeps these koftas satisfying not greasy. Choose mince with a touch of fat for tenderness.
- Egg: Acts as a binder so the koftas hold their shape while staying juicy. Always use a fresh large egg for best texture.
- Onion and garlic: Both in the kofta and the sauce, these aromatics add robust base flavors. Choose firm onions with no soft spots and fresh garlic for punch.
- Salt and black pepper: Enhances every component of the dish. Use freshly cracked pepper and kosher or sea salt for best results.
- Low calorie spray: A much lighter alternative to oil without losing flavor. Opt for sprays without artificial flavors.
- Courgette (zucchini): Grated finely for hidden veggie goodness. Slip a bit more in if you have picky eaters.
- Tomato paste and chicken stock: Create the curry sauce’s deep body and savory backbone. Look for tomato paste with no added sugar and a quality stock.
- A medley of spices: Cumin, coriander, hot chilli powder, paprika, garam masala, turmeric, cloves, cinnamon and green cardamom pods bring warmth and complexity. Always source dried spices from a busy grocer for freshness and whole pods when possible.
- Bay leaf: Adds a subtle herbal note.
- Granulated sweetener: Balances acidity. Pick one that does not leave an aftertaste.
- Yoghurt: Fat-free natural, picked for creaminess with tang, matches the spice beautifully.
- Fresh mint and lemon juice: In the yoghurt — cooling, herbaceous and bright. Go for crisp green mint only and use freshly squeezed lemon.
- Mango chutney: A sweet, tangy counterpoint. Thick and fruity is ideal.
- Cornstarch: Helps the yoghurt stay smooth and creamy in the sauce. Always sift for a lump-free result.
Step-by-Step Instructions
- Prepare the Mint Yoghurt:
- Mix the yoghurt, mango chutney, cornstarch, mint and lemon juice in a bowl. Combine until totally smooth. Set aside to let the flavors meld while you cook.
- Sauté Aromatics for Kofta:
- Coat a large deep frying pan with low calorie spray. Heat over medium. Add finely chopped onion and garlic. Cook slowly until golden and sweet, then transfer to a plate to cool. This step is essential for depth of flavor in the koftas.
- Form and Brown Koftas:
- In a large mixing bowl, add lamb mince, cooled onion and garlic mixture, beaten egg, salt and black pepper. Work everything together with clean hands until just combined. Shape into 16 small meatballs. Serve them on a tray for easy handling. Re-spray the hot frying pan. Add koftas. Cook in batches if needed. Turn gently to brown all sides. Do not rush it. Remove koftas from the pan once uniform color is achieved. Set aside.
- Build the Curry Sauce:
- Add more low calorie spray to the same pan if needed. Add chopped onions, garlic and grated ginger. Cook over medium until softened and aromatic, about 5 minutes. Toss in diced courgette. Continue stirring for 2 minutes so it starts to soften.
- Toast the Spices:
- Sprinkle in ground cumin, ground coriander, chilli powder, paprika, garam masala, turmeric, cloves and cinnamon. Stir everything briskly so the spices toast but do not burn. This will take about a minute and releases their flavors beautifully.
- Simmer the Sauce:
- Mix tomato paste and sweetener into the vegetables. Pour in chicken stock and drop in green cardamom pods and bay leaf. Bring it all up to a boil on a higher heat then lower to simmer for about 5 minutes. The sauce should start to thicken and the aroma will be irresistible.
- Incorporate Mint Yoghurt and Koftas:
- Fold the mint yoghurt mixture into the simmering curry sauce. Blend thoroughly until it looks creamy and unified. Gently add all browned koftas into the sauce. Cover and simmer over low heat for 12 to 15 minutes until the meatballs are cooked through and the curry is thick and silky.
- Finish and Serve:
- Taste and adjust salt and pepper as needed. Serve hot, preferably over fluffy rice or fresh naan. If desired, garnish with extra mint for a finishing touch.
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I always look forward to stirring the mint yoghurt into the sauce since that moment brings everything together in a swirl of color and aroma. My favorite batch was made with my young son proudly rolling the koftas beside me making it a true kitchen memory.
Storage Tips
Store leftover kofta curry in an airtight container in the fridge for up to three days. The flavors deepen overnight making the next day’s lunch fantastic. The curry can be portioned and frozen for up to three months. Defrost overnight in the fridge and reheat gently on the stove. Add a splash of water if the sauce thickens too much.
Ingredient Substitutions
While lamb delivers the best flavor you can swap in lean beef, turkey or even a plant-based mince for a lighter or vegetarian option. Greek yoghurt can be swapped for the mint yoghurt layer if that is easier and coconut yoghurt is a great dairy-free pick. If you cannot find mango chutney, try a spoonful of apricot or peach jam with a dash of vinegar for similar tang.
Serving Suggestions
This curry begs for fluffy white basmati rice or warm naan to soak up every drop. For a brighter meal, pair with a crisp cucumber salad or steamed greens. Leftovers work well in lunchboxes, tucked into flatbreads or alongside a side of roasted seasonal veggies.
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Every time I revisit this lamb kofta curry I am reminded of how food brings family together in the most delicious way.
Frequently Asked Questions
- → How can I prevent the koftas from falling apart?
Ensure the lamb mixture is well-combined and not too wet. The egg acts as a binder, so mixing thoroughly helps the koftas hold together during browning and simmering.
- → Can I make this dish less spicy?
Yes, adjust the amount of hot chilli powder or omit it for a milder flavour while keeping the aromatic spices intact.
- → What sides pair well with lamb kofta and curry sauce?
Steamed basmati rice, warm naan, or flatbreads complement the dish, soaking up the rich sauce and yoghurt topping.
- → Can I prepare the mint yoghurt ahead of time?
Absolutely. The mint yoghurt can be made in advance and chilled, allowing flavours to meld and saving prep time later.
- → Is it possible to substitute lamb with another meat?
Ground beef, turkey, or chicken work as alternatives, though the flavour and texture may vary slightly from traditional lamb.